Today is my brother’s birthday and I would like to say how thankful I am to have such a wonderful brother. Even though we’re thousands of miles apart our relationship has never faded. I feel so lucky to have him in our lives. Though my brother is elder than me yet he is my best friend.
My brother, sister, and I spent most of our childhood days in our mom’s kitchen. As unofficial taste testers and kitchen assistants, we learned through immersion. On the occasion of my Brother’s Birthday I decided to make his favorite snack Crispy Masala Palak Poori that I learned from my mom.
- Whole wheat flour – 2 cup
- Spinach (Palak) – 2 cups chopped
- Red chilli powder – 1 tsp
- Turmeric powder – ¼ tsp
- Carom seeds (Ajwain) 1 tsp
- Salt as taste
- Oil – 3tbs + for frying
- Put the wheat flour in a mixing bowl. Add turmeric powder, red chilli powder, salt, carom seeds and mix it well.
- Heat 3 tbsp oil in sauce pan. It should be hot. Pour this oil over wheat flour. After 3-4 minutes mix well.
- Add chopped spinach and mix well. Knead to tight dough by adding little water (or no water).
- Cover and rest the dough for few minutes. Then make marbled sized balls out of this dough.
- Roll them to small pooris (I use poori press machine to make poori)
- Prickle 5-6 times with fork to avoid puffing.
- Heat the oil and deep fry pooris on medium heat. Do not fry them over high heat, pooris will not become crispy. So, deep fry them over medium heat and let it become golden in color.
- Strain and transfer fried pooris on kitchen towel to remove excessive oil. Let pooris cool down for 15-20 minutes. Store them in airtight container at room temperature.